Reviewed: Oct. 25, 2009

It was ok. I thought it was missing something, but I'm not sure what. I followed the recipe exactly.

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shaw

Home Town: Green Bay, Wisconsin, USA

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Reviewed: Oct. 22, 2009

We really liked these, but they needed a tad more flavor. I used puff pastry in a mini cupcake pan, making 1/2 the filling as written, & the other 1/2 with Old Bay seasoning. We much preferred the latter. Placing 2-4 slivers of green onions on top (after baking) was extra tasty. I will make these again.

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Rhianna

Cooking Level: Expert

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Reviewed: Oct. 7, 2009

I made this recipe this past weekend for our group of friends that get together for food and games. The only substitute I made was to use the pre-baked MINI phyllo cups that came 15 per pkg in the freezer section of the grocery store. Being pre-baked, I was able to simply grease a cookie sheet and bake them on it - no need for purchasing tart pans. The recipe filled 2 pkgs or 30 of the phyllo cups. Everyone raved about how great they were and the women all asked for the recipe. I don't care for seafood personally and even I LOVED them! I will definitely make them again.

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Bridget W.

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Reviewed: Oct. 3, 2009

I LOVED this recipe! I'm not a huge seafood fan BUT this recipe was really good! I made no changes other than I purchased the phyllo cups. I made over 100 of this little tarts for my recent cook out and they were GONE! You can leave them at room temp or there even better right out of the oven! GREAT APPETIZERS! This would be good for any reception! This is a KEEPER!

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Jill Shelton

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Reviewed: Oct. 1, 2009

These are delicious. I used the Athens mini phyllo cups, and they are just the right size for appetizers. I also added Tony Chachere seasoning to the mix before baking. I keep several of these in the freezer, to use if I'm in a hurry. Perfect little side dish to boiled/grilled shrimp and pasta.

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Lorrie

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 28, 2009

Very good-wonderful flavor. Presentation is great-I made for a tea/ lunch-in with a few girfriends with other finger foods it was the first to go! Thanks

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LaVon

Cooking Level: Expert

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Reviewed: Aug. 10, 2009

I followed others advice and used 2 cans of crab and 2 boxes of mini phillo cups. Everyone loves these and asks for the recipe. Super easy too!

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BROOKE

Cooking Level: Intermediate

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Reviewed: Aug. 3, 2009

I spread the mixture on thin slices of toasted french bread. My family and guests raved!

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mommajo

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Reviewed: Apr. 5, 2009

The mix tastes great, althought I couldn't really taste the crab. I used Athens small phyllo cups and it made for a nice snack lunch for my family. Oh, I also did not have any worchestershire sauce, so I used 1/2 teaspoon of Dale's Seasoning.

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Jenn

Cooking Level: Expert

Home Town: Newnan, Georgia, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 1, 2009

These were great. I made them ahead of time, froze them and cooked them at the event. I made some of them with the cream cheese tart crust and some with the pyllo shells, we preferred the crust, but both were great.

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Caliope

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Reviewed: Feb. 19, 2009

I thought these were very tasty. I used the pre-made phyllo shells too.

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MARGIE161

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Peoria, Illinois, USA

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Reviewed: Jan. 18, 2009

I made these using flaky refridgerator biscuits & 2 cans of crab and they were awesome--a huge hit!

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Allie

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Reviewed: Jan. 6, 2009

I love these little apps. I have been making these for around 3 years now and they have become my default app. I find that any of the premade doughs work well. yum

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MARISAGILBERT

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Reviewed: Dec. 24, 2008

I actually added a little bit of chopped shrimp, frozen corn, and sirachi for a bit of heat. I like it on the biscuit but want to try phyllo cups next time. Very easy and tasty recipe.

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LKONZELMAN

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Reviewed: Dec. 7, 2008

I made this recipe two ways - one using the biscuit dough and the other using Tenderflakes Mini Tart Shells. Tart shells were way better and less work. Plus they come out in nice easy to serve sizes. I'll definitely be making these for my Christmas party.

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Gordana

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Reviewed: Oct. 7, 2008

Very yum!! I made these last night and they were gone in no time! They were REALLY salty though, which is good for me, but the others thought they needed to be toned down a little bit. I will make these again for sure, but use lower sodium ingredients. Thanks for the recipe! Very yummmmmmmmmy!

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Chelsea

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 24, 2008

Such a wonderful recipe! These are a staple at any of our get togethers! I have found that they can be made faster by using premade phyllo dough shells found in the freezer section at the grocery store! They turn out just as good and saves a lot of time!

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KMG

Cooking Level: Intermediate

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Reviewed: Jun. 7, 2008

Very good. Followed directions to a "T" but I think they would be better with a phyllo dough as other reviewers suggested. The filling is very good. My kids loved them!

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LESLEYfromWI

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Reviewed: May 21, 2008

My husband and I absolutely loved these. I thought the biscuits were a little too much bread, I would have preferred something more crisp, like a phyllo shell instead. But the filling was incredible. The only thing I did different is I used chipotle mayo instead of the plain, it gave it a great kick!

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